Schiff base crosslinking based dialdehyde-chitosan/gelatin/tea polyphenol electrospun nanofibrous membranes with excellent antibacterial and antioxidant activity for food packaging

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-07-01 DOI:10.1016/j.fpsl.2025.101568

Yu Ma , Ru Tian , Yudong Song , Mengxiao Liu , Jie Li , Zhichun Bi , Hui Huang , Yongxin Li

{"title":"Schiff base crosslinking based dialdehyde-chitosan/gelatin/tea polyphenol electrospun nanofibrous membranes with excellent antibacterial and antioxidant activity for food packaging","authors":"Yu Ma , Ru Tian , Yudong Song , Mengxiao Liu , Jie Li , Zhichun Bi , Hui Huang , Yongxin Li","doi":"10.1016/j.fpsl.2025.101568","DOIUrl":null,"url":null,"abstract":"<div><div>Chitosan and gelatin (GEL) are the two most common substrates for green active food packaging. However, chitosan is difficult to solute in water, and gelatin-based films are limited in application by gelatin’s poor active and basic properties. In this work, chitosan was modified to dialdehyde-chitosan (DCS), then it was blended with gelatin and doped with tea polyphenol (TP). Finally, the above materials were electrospined and Schiff-base crosslinked to dialdehyde-chitosan/gelatin/tea polyphenol nanofibrous membranes (DCS/GEL/TP-M) with antibacterial and antioxidant properties and good basic properties. The crosslinking process greatly enhanced the basic properties of the membranes, the addition of TP improved the activity of the membranes, with the inhibition of <em>E. coli</em> and <em>S. aureus</em> up to 91.08 % and 89.31 %, respectively, the scavenging of 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) free radicals of 85.43 %, and practical preservation experiments showed that the prepared film successfully extended the shelf life of strawberries to 7 days at 25 ℃. The results show that the DCS/GEL/TP-M have good application prospects in active food packaging.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"50 ","pages":"Article 101568"},"PeriodicalIF":10.6000,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425001383","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Chitosan and gelatin (GEL) are the two most common substrates for green active food packaging. However, chitosan is difficult to solute in water, and gelatin-based films are limited in application by gelatin’s poor active and basic properties. In this work, chitosan was modified to dialdehyde-chitosan (DCS), then it was blended with gelatin and doped with tea polyphenol (TP). Finally, the above materials were electrospined and Schiff-base crosslinked to dialdehyde-chitosan/gelatin/tea polyphenol nanofibrous membranes (DCS/GEL/TP-M) with antibacterial and antioxidant properties and good basic properties. The crosslinking process greatly enhanced the basic properties of the membranes, the addition of TP improved the activity of the membranes, with the inhibition of E. coli and S. aureus up to 91.08 % and 89.31 %, respectively, the scavenging of 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH) free radicals of 85.43 %, and practical preservation experiments showed that the prepared film successfully extended the shelf life of strawberries to 7 days at 25 ℃. The results show that the DCS/GEL/TP-M have good application prospects in active food packaging.

查看原文本刊更多论文

席夫碱交联基二醛-壳聚糖/明胶/茶多酚静电纺纳米纤维膜具有良好的抗菌和抗氧化性能

壳聚糖和明胶（GEL）是绿色活性食品包装中最常见的两种基质。然而，壳聚糖难溶于水，明胶的活性和碱性较差，限制了明胶基薄膜的应用。将壳聚糖改性为二醛壳聚糖（DCS），然后与明胶共混，再掺入茶多酚（TP）。最后，将上述材料经电纺丝和席夫碱交联制成具有抗菌、抗氧化性能和良好碱性的二醛-壳聚糖/明胶/茶多酚纳米纤维膜（DCS/GEL/TP-M）。交联处理大大提高了膜的基本性能，TP的加入提高了膜的活性，对大肠杆菌和金黄色葡萄球菌的抑制率分别为91.08 %和89.31 %，对1,1-二苯基-2-picryl-hydrazyl自由基（DPPH）自由基的清除率为85.43 %，实际保存实验表明，制备的膜成功地将草莓在25℃下的保质期延长至7天。结果表明，DCS/GEL/TP-M在活性食品包装中具有良好的应用前景。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.